Sandra This Paula Deen Salisbury Steak is a juicy and savory recipe, which is made with ground chuck and a rich mushroom gravy using a few clever shortcuts. It’s the ultimate comfort food recipe, a perfect weeknight dinner ready in under an hour.
Paula Deen Salisbury Steak Ingredients
A classic combination for a hearty, old-fashioned meal.
- 2 pounds ground chuck
- 2 tablespoons Worcestershire sauce
- 1 tablespoon prepared horseradish
- 2 teaspoons minced garlic
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 (8-ounce) package sliced fresh baby portobello mushrooms
- 2 tablespoons all-purpose flour
- 1 (10.5-ounce) can French onion soup
- 1 (10.5-ounce) can beef consommé
How To Make Paula Deen Salisbury Steak
A step-by-step guide to this classic, one-pan comfort food dinner.
- Form the Patties: In a large bowl, gently combine the ground chuck, Worcestershire sauce, horseradish, minced garlic, salt, and pepper. Be careful not to overmix. Divide the mixture into 6 equal portions and shape each one into a 5-inch oval patty.
- Brown the Patties: Heat a large nonstick skillet over medium heat. Add the patties and cook for 5 to 6 minutes per side, until nicely browned. Remove the patties from the skillet and set them aside, reserving about 2 tablespoons of the drippings in the skillet.
- Make the Mushroom Gravy: Add the sliced mushrooms to the hot drippings in the skillet and cook for about 2 minutes, until just tender. Stir in the flour and cook, stirring constantly, for 2 more minutes to cook off the raw flour taste.
- Simmer and Serve: Whisk in the French onion soup and the beef consommé until smooth. Bring the mixture to a boil. Return the browned patties to the skillet, reduce the heat to a simmer, and cook for about 20 minutes, until the patties are cooked through and the sauce has thickened.
Recipe Tips
For the most juicy, flavorful Salisbury steaks.
- What’s the best ground beef to use? Ground chuck with an 80/20 lean-to-fat ratio is the perfect choice. The higher fat content ensures the patties are juicy, tender, and full of flavor. Leaner ground beef can result in a dry patty.
- How do I keep the patties from falling apart? The key is to handle the meat mixture as little as possible when forming the patties. Overworking the ground beef can make it tough and more likely to crumble. Mix the ingredients until they are just combined.
- Can I make this ahead of time? Yes, Salisbury steak is a fantastic make-ahead meal. You can prepare it completely, let it cool, and store it in an airtight container in the refrigerator for up to 3 days. The flavors will be even better the next day. Reheat gently on the stovetop.
- Why use canned soups? This is a classic shortcut that provides a deep, savory, and complex flavor to the gravy in a very short amount of time. The French onion soup and beef consommé create an instant, rich gravy base.
What To Serve With Salisbury Steak
The perfect comfort food pairings for this classic dish.
This savory dish is traditionally served with sides that are perfect for soaking up the delicious gravy:
- Creamy mashed potatoes
- Buttered egg noodles
- Steamed green beans or sweet peas
- Soft dinner rolls or crusty bread
How To Store Salisbury Steak
This dish makes for fantastic leftovers.
- Refrigerate: Store any leftover Salisbury steak and gravy in an airtight container in the refrigerator for up to 4 days.
- Reheat: Gently rewarm the patties and gravy in a covered skillet over low heat until heated through. You can also reheat individual portions in the microwave.
Paula Deen Salisbury Steak Nutrition Facts
An estimated guide per serving.
- Calories: 580 kcal
- Carbohydrates: 12 g
- Protein: 38 g
- Fat: 40 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A Salisbury steak is a type of hamburger steak. The main difference is that Salisbury steak is typically seasoned with more ingredients (like the horseradish and garlic here) and is always served with a gravy. A hamburger steak can be simpler and is often served without gravy.
Yes. While baby portobellos (cremini) have a nice, earthy flavor, you can use regular white button mushrooms or a mix of your favorite varieties.
Yes. To make the gravy gluten-free, simply substitute the all-purpose flour with an equal amount of a good quality gluten-free all-purpose flour blend or 1 tablespoon of cornstarch.
Try More Recipes:
- Paula Deen Country Fried Steak Recipe
- Paula Deen Chicken Fried Steak Recipe
- Paula Deen Foolproof Prime Rib Recipe
Paula Deen Salisbury Steak Recipe
Description
A classic comfort food dish featuring juicy, seasoned ground chuck patties, pan-fried and then simmered in a rich and savory French onion and mushroom gravy.
Ingredients
Instructions
- In a bowl, gently mix the ground chuck, Worcestershire, horseradish, garlic, salt, and pepper. Form into 6 oval patties.
- In a large skillet over medium heat, brown the patties for 5-6 minutes per side. Remove from the skillet, reserving 2 tbsp of drippings.
- Add the mushrooms to the skillet and cook for 2 minutes until tender.
- Stir in the flour and cook for 2 minutes. Whisk in the French onion soup and beef consommé until smooth.
- Return the patties to the skillet. Bring to a boil, then reduce heat and simmer for 20 minutes until cooked through and the gravy has thickened.
- Serve hot over mashed potatoes or egg noodles.
Notes
- For the juiciest patties, use 80/20 ground chuck and be careful not to overwork the meat.
- The canned soups are a quick and easy shortcut to a deeply flavorful gravy.
- This dish is perfect for making ahead, as the flavors get even better the next day.
- Store leftovers in the refrigerator and reheat gently on the stovetop.
